Cucumber Chicken Croissants Recipes

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

Steps:

• In a small bowl, mix mayonnaise, ginger, mustard and salt. Stir in chicken, apple, sunflower kernels and green onions. Gently fold in mandarin oranges. Serve on croissants with lettuce if desired.

Steps:

• Mix shredded chicken, cream cheese, celery, and onion.
• When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
• Put chicken mixture into center.
• Bring up each corner and secure together.
• Dip upside down in melted butter.
• Sprinkle with croutons.
• Bake at 350 degrees for 1/2 hour on a cookie sheet.
• Let set 5 minutes before serving.

Steps:

• Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle.
• Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.
• Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.

Steps:

• To microwave chicken:.
• Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
• Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• Uncover and refrigerate about 10 minutes or until cool enough to handle.
• Salad:.
• Cut chicken into 1/4-inch pieces.
• Toss chicken, dressing, mustard, cucumber, tomato and cashews.
• Cover and refrigerate about 1 hour or until chilled.
• Just before serving, spread cut sides of croissant halves with butter.
• Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

Steps:

• In a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, capers, salt, and pepper.
• In a large bowl, toss together chicken, cucumber, and green onions. Add dressing to chicken mixture and stir to evenly coat filling.
• Halve croissants lengthwise. Fill bottoms with salad, dividing evenly, and set tops on salad.

Steps:

• In a large bowl, combine the first seven ingredients and salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant.